Ingredients
- 200g Flat Rice Noodles
- 500g Chicken Breast cut into strips
- 1.5 cups of bean sprouts
- 2 Carrots cut into matchsticks
- 5 Spring onions cut into 5cm lengths
- 2/3 cup Valcom Pad Thai Stir fry paste
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons Crushed Peanuts
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- Sriracha Sauce for serving (optional)
Method
- Prepare the rice noodles as per the packet directions. Make sure to rinse well under cold water once ready.
- Heat 1 tablespoon of oil in a large wok on high heat. Once hot add the beaten eggs and cook until done. Remove from wok and roughly cut into pieces. Set aside and keep warm.
- Add the last of the oil to the wok and cook the chicken for 5 minutes.
- Add the carrots, spring onion, rice noodles, curry paste, fish sauce and sugar to the wok. Stir and combine well so all the noodles, chicken and vegetables are coated well and the sugar has dissolved.
- Add the egg and bean sprouts and combine.
- Serve and top each bowl with the crushed peanuts and a drizzle of sriracha if you want some extra kick.
Product used in recipe
- VALCOM - VALCOM PAD THAI PASTE
